Perfectly Flaky Pie Crust
The secret to Perfectly Flaky Pie Crust? A little booze that evaporates to create thin, flaky, melt-in-your-mouth layers.
Cakes & Pies
cold & sliced
cold & sliced
Combine 1½ cups flour, salt, and sugar.
Add butter and shortening and cream until broken into small clumps.
Add remaining 1 cup flour and combine until just incorporated.
Sprinkle vodka and water over dough and fold together. It’s perfectly okay if there are lumps of butter, just don’t overprocess.
Divide into two balls, wrap in plastic wrap, and flatten into disks. Refrigerate for at least 45 minutes or up to 2 days.
Preheat oven to 400°.
Sprinkle rolling surface with flour and roll first disk out. Line your pie plate, making sure there’s a little overhang all around.
Fill as desired.
Roll the remaining disk out into a rectangle and cut into ten 1” strips. Lay five strips evenly spaced over the filling in the same direction, then lattice the other five perpendicularly.
Cut overhanging dough off and pinch edges together all the way around.
Brush with egg white and sprinkle with sugar if desired. Set the pie plate on top of a baking sheet in case the filling bubbles over.
Bake at 400° for 30 minutes on the lowest rack. Reduce heat to 350° and bake an additional 30 minutes.
This dough freezes very well, just make sure that it’s completely sealed. Let it thaw on the counter for half an hour or so before rolling; it should still be quite cold.